lemony cream butter cake - BlackJack Bakehouse

By msweeney

Ingredients

• Cake:
• 2/3 C all purpose flour
• 1/3 cup sugar
• 2 t baking powder
• 1/4 t kosher salt Heaping
• 1/2 cup - 1 stick unsalted butter, melted, and cooled
• 2 eggs
• 2 T lemon juice (1 lemon)
• 1/2 t vanilla
• zest of two lemons
• Cream cheese filling
• 8 oz cream cheese at room temp
• 3 T butter melted
• 1 egg
• 1 t lemon extract
• 1/2 t vanilla extract
• zest of 1/2 lemon
• 1 C confectioners sugar

Details

Servings 1
Adapted from bakehouse.squarespace.com

Preparation

Step 1

Preheat oven 325 Degrees. Grease or spray 9" spring foam pan with vegetable spray.
Make the filling in a large bowl of stand mixer, beat the cream cheese on medium-high speed for about 5 minutes, until smooth and creamy.

Add confectioners sugar and beat for another 2-3 minutes Add egg and beat until completely combined about l minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 mnute, set aside.

Make the cake - In large bowl, whisk together flour, sugar, baking powder and salt. Whistk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined.

Pour batter evenly into springform pain. Carefully pour filling mixute evenly over the cake batter to within about 1/2 inch of the edge of the pain. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible)

Bake 35-40 min, until cake has puffed up and toothpick inserted near edge of cake comes out clean.

Cool 10 min, remove springform sides and allow to cool on rack for 1 hour. Transfer to referigerator and chill completely before serving. Serve chilled with sprinkling of powdered sugar.